Chicken Pot Pie Soup

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without canned soup and is based off the Chicken Pot Pie Casserole we featured earlier this year. This is comfort food in a bowl. It is hearty and rich and full of calories but that’s what makes it a comfort food classic. I love a good hearty bowl of soup in the fall and winter months and this soup makes me look forward to another cold winter.

Okay, maybe not a cold winter… let’s not get crazy.

I’d been dreaming of turning that rich, creamy Chicken Pot Pie filling into a rich, delicious soup and at last, I’ve finally gone and done it. This soup is so delicious and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish!

Chicken Base is similar to bouillon. I believe it has less sodium and the brand I use says it is MSG free on the label. If MSG free is important to you, please carefully read the labels of the other leading brands just to be sure.

“A number of consumer groups have claimed that certain food ingredients, such as autolyzed yeast extract and hydrolyzed protein, are MSG in disguise. They are not. Autolyzed yeast and hydrolyzed proteins, among other ingredients, are completely natural ingredients that happen to have substantial amounts of [naturally occurring] glutamates, but nowhere near the concentration found in MSG. While a small subset of people may be sensitive to even these small levels of glutamate, these ingredients are always clearly identified on the labels so that, as with all food sensitivities and allergies, people can be aware of ingredients they’d like to avoid. These are natural ingredients that are definitely of grave concern for people who are sensitive to them, but they are not MSG. We draw a clear line between natural glutamate-containing foods, which we allow, and highly concentrated MSG, which we don’t.” – Whole Foods article on MSG

Do you have a favorite winter soup? I’d love to hear all about it in the comments below.

Chicken Pot Pie Soup

Prep10mins

Cook50mins

Total60mins

AuthorKitchen Dreaming

Yield8cups

This delicious Chicken Pot Pie Soup is a simple recipe made from scratch without canned soup and is based off the Chicken Pot Pie Casserole we featured earlier this year. This is comfort food in a bowl. It is hearty and rich and full of calories but that's what makes it a comfort food classic.

Ingredients

For the Pastry Sticks

2 sheets frozen puff pastry, thawed per package instructions

1 egg, beaten

For the Soup

4 chicken breast halves, or 2 cups leftover cooked chicken

ground pepper and salt - to taste

2 tablespoons cooking oil

1/3 cup butter

1/4 cup all-purpose flour

1 quart (4 cups) heavy cream

4 teaspoons chicken base - or per the pkg instructions See Notes**

1 cup water (for dissolving the chicken base)

1 tablespoon minced garlic

½ small yellow onion, minced

1 cup frozen green peas, cooked

1 cup chopped cooked carrots

Pinch (about 1/4 tsp) fresh grated nutmeg, optional

Instructions

Preheat oven to 350° F.

Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken. Once cooked, remove chicken from pan and set aside.

Meanwhile, Cut each sheet of thawed puff pastry into 1-inch strips and place on a large cookie sheet. Brush egg onto the pastry strips (for browning). Bake for 10 minutes, or until dough has risen and turned light golden brown. Remove from the oven and set aside until ready to serve.

Dissolve the chicken base into 1 cup of water. Stir until fully dissolved.

Then into the same large skillet, melt butter and saute the onions until they soften; about three minutes. Then slowly add flour, stirring until consistency of peanut butter, but do not brown like a roux -- you want it to remain a golden color. Slowly add cream and keep stirring. Add chicken base ( to taste), and garlic, and stir until thickened. Add peas, carrots, nutmeg (optional), and cut up chicken. Remove from heat. Thin to your desired consistency

Serve with puff pastry sticks.

Notes

Note: Not all chicken bases and bouillons are created equally. Be sure when you select one that you look at the amount of sodium in each teaspoon of granules. Some brands have double or even triple the amount of sodium than others. No matter which brand you choose, use the amount suggested on the label OR best suited to your tastes. Following the recipe exactly as written but using a different brand or style of bouillon or chicken base can result in an overly SALTY and otherwise inedible dish.You may substitute chicken broth for the chicken base/water combo, however, the soup it will not have the same rich chicken flavor. I definitely recommend using the chicken base which has a more concentrated chicken flavor.

If you liked this Chicken Pot Pie Soup, you may also like these recipes:

Reader Interactions

Comments

Hi! Thanks for stopping over today and saying hello. This soup is rich, creamy & delicious. It’s quite rich so we are going to be working on a slimmed down version this winter. I do hope you and enjoy and please stop back by and let us know how it turned out for you!

The lower sodium mix contains MSG (“no added MSG” — according to the labels) but contains both Disodium Inosinate and Disodium Guanylate which are flavor enhancers that work specifically with MSG. If you see those two compounds, even if MSG is not on the ingredients list, you can be sure MSG is hidden in the product (usually under natural flavorings). Manufacturing wise, it wouldn’t be cost effective to have those two additives if MSG wasn’t present. So I can’t use if because I have a MSG sensitivity.

Anyway, that being said, I do not find the Orrington Farms to be overly salty and I’m usually sensitive to salt. For this recipe you are seasoning 4 cups of heavy cream and vegetables in that amount and only lightly salting and adjusting seasonings at the end.

If you prefer the lower sodium brand (or any other brand), I would stick with what you know and follow the label as to how much to use per cup of liquid (in this case 4 cups). Adding just one serving at a time until you reach your desired flavor.

Hi Jaimie – Yes, you can but it will not have the same deep chicken flavor of the chicken base which is a concentrated flavor mixed only into a small amount of water. Thanks for taking the time to write and ask. Have a great day!

Thank you for using Orrington Farms Chicken Base. Please let us know if you or your customers have questions about our products. Please visit our website http://www.orringtonfarms.com/ or find us on Facebook, Twitter, and Instagram. You may also contact our Customer Care Center at 1-800-647-8170.

I tried to make this last night, but I could not get it to be a soup consistency, and the butter separated from the other ingredients. Do you have any idea what I could have done wrong? I followed all the directions. The only thing I can think of is that I used heavy whipping cream, as I did not see anything labeled “heavy cream.”
Thanks

All I can think of is flour in the roux. The flour is usually what binds to the butter and creates the creamy base to the soup via the roux. Heavy whipping cream does contain 6% more milk fat (butter) so I think the solution would be a little more binder (flour) in the roux. I did not experience the separation like you’ve described but I hope you were able to get it working. It really is a delicious soup.

Please tell me what I am doing wrong — I have tried repeatedly to view this recipe on my MacBook and iPhone using various browsers, and all I can see are the pictures. Pinterest will give me the ingredients list, but no instructions. Why am I not able to see the recipe — I have clicked on anything and everything and — nothing. Thanks!

This looks yummy. Could you possibly substitute unflavored almond milk (or another milk alternative) for the heavy cream? I know it would not be as thick and creamy but I am sensitive to dairy. Thanks!

Hi Christine, I’m sorry about the late reply. I am not sure how almond milk would do but if you can usually use it in a recipe for a cream sauce, then it should work here as well. I have never experimented with using Almond Milk so I am not 100% certain. I’m sorry I am not of more help. Perhaps another reader could chime in for us on this topic. Thank you for taking the time to leave a comment. I appreciate it.

So I made the chicken pot pie soup. I don’t like cooked carrots, so I added diced potatoes. I think I just found my absolute favorite soup!! Thank you so much for sharing this recipe!! I was unsure about the nutmeg but it really did make the recipe!! 5 stars from me!!

But I Just wanting you to know that Orrington Farms All Natural Chicken broth has Yeast Extract in it. Yeast Extract is one of about 20 names that can be used for MSG. Even natural flavoring can mean MSG. After several years of trying to avoid MSG, I am still finding new names it can be listed under.

So as a person who is very sensitive to MSG, I really wanted you to know about how it can be stated on labels. If you are interested, please do a Google search if you would like to know more ways that MSG can be in our food without us knowing it. It can be so confusing.

Hey how are we supposed to use the chicken base? It doesn’t make it very clear and when I just used the chicken base, I didn’t know I was supposed to add it to liquid and it came out really salty. Any clarificatjons?

This looks delicious – but I noticed a difference between the recipe on the website and the one that prints out. On the screen, it calls for 4 teaspoons of chicken base – the printed copy shows 1/4 cup, which is 3 times as much. From the notes on the recipe, it seems the 4 teaspoons is the right amount, but anyone who is using the printed copy could end up with an awfully salty soup 🙂

Do you know if this can be frozen? Our neighborhood has a soup swap every November and we each bring five quarts of soup that can be frozen and we each go home with five different soups. This sounds delicious and I’d love to make it for the swap. Any idea how much it would need to be increased to make five quarts? Thank you!

Hi Sandy! Thanks for stopping in. I have not tested freezing the soup. That being said, I cannot think of a reason that it would not be able to be frozen. Initially, there may be some separation in liquids immediately after the defrosting. These should all come back together during the re-heat. I’m basing this off my clam chowder which I have frozen before and which reheats beautifully after the defrost. I hope this helps and have to say a winter soup swap sounds amazing.
This recipe makes about 8 cups of soup so you would need to triple it to reach 5 quarts.

Thank you! I am going to make this for the soup swap. I’ll quadruple it the day I make it do my family can have it for dinner that day (we take the soups already frozen to the swap). From what you say it seems like it should freeze okay. I’ll let you know!

This soup is delicious! I made it for our soup swap in November, froze it and it was just as good thawed and reheated. It looked a little weird thawing, but then it was fine. Thanks for a great recipe!!!

I made this tonight & it was delicious, but I’m wondering what kind of garlic you used? Was it fresh, dried, or out of a jar. I used fresh & while I thought the soup was delicious, I thought it didn’t taste very much like pot pie, and I wondered if this was due to too strong of a garlic flavor. Thanks :).

AMAZING RECIPE! Followed it to a T the first time and it was a huge hit! Made it a week later and wanted it a little thicker next time around so I used 3/4 cup water for the bouillon mix and about 3/4 of a carton (quart) of half-and-half and it was perfect! SO GLAD I FOUND THIS!!! 🙂

I am a bit frustrated. I am planning on making this soup tomorrow for Christmas Eve and I can’t get the recipe to appear. Can you check and see if it is something on your end? I read you had problems in the past.
Thank you!

I would love to try this soon but I eat a VERY low carb, ketogenice diet and need a substitute for regular flour. Would almond or coconut flour work and do you have any idea on the quantities I would need to properly substitute?

Hi April – I am not familiar with these products so I cannot comment on the quantities. You may be able to search substitution ratios on the internet. Thanks for coming by to leave a comment and ask a question. I appreciate it and am sorry I couldn’t be better help.

This is definitely several levels above even a good soup. My family all commented on how great it was. In my opinion, don’t “skinny” it down unless you would actually drop dead if you take in one calorie too many, because it’s great as it is! Everyone (well, almost everyone) loves the flavors of chicken pot pie, and this is the most successful transition of them to a soup I have come across. Keep this one at the top of your soup list, everyone! I’m going to print off the recipe for the casserole version now.

Trackbacks

[…] Since Paula is known to be a lover of all things bacon, Dina was telling her about our Maple Bacon Peanut Brittle. Paula and Jamie seemed legitimately interested in the recipe, how it was prepared, and even what style bacon she uses. At the end of the instructions, Jamie and Paula both gave her a thumbs up on the salty-sweet combination. I’m pretty sure we were both beaming from ear to ear. After meeting with Paula, we made our way upstairs to the Lady and Son’s for lunch which inspired this recipe which I’ve since turned into a delicious soup that my daughter just absolutely loves — and it’s been going “viral” here lately for us which is always a good thing. See the recipe here at Chicken Pot Pie Soup. […]

[…] Chicken Pot Pie Soup – I love making chicken pot pie. My family loves it too. Its been a while since I made it, but I think its great that there is an alternative crock pot version of the same thing minus the doughy crust. […]

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